The Peached Tortilla

March 4, 2019
Silverstein, born in Tokyo and raised in Atlanta, operated food trucks in Austin before opening The Peached Tortilla in 2014, and here he offers 100 tantalizing recipes that combine the flavors of the American South with those of Asia. Southern staples with a savory twist include umami fried chicken, which is marinated in fish sauce and red wine vinegar then battered in rice flour, and kimchi queso, in which pureed spicy cabbage melds with melted Velveeta. Among a large array of street food–inspired dishes are Chinese BBQ pork tacos topped with an Asian slaw, and char kway teow, a Malaysian mix of shrimp and noodles in a tangy sauce. The chef’s affection for a certain cut of beef, meanwhile, is evident in kung pao brisket, BBQ brisket tacos, and brisket hash, among many others. There is an extensive chapter on pickles and sauces, which form the flavor foundation for many of the dishes, and a handy glossary that lists various noodles such as the flat Vietnamese banh pho and the Chinese ho fun, ideal for stir fries. This is a solid debut from an eclectic chef.

June 1, 2019

Silverstein, who grew up in Japan and moved to Atlanta when he was 11, always felt like an outsider. This background informs his current cooking and catering businesses, which include food trucks and a restaurant, the Peached Tortilla, all featuring Southern-Asian fusion and based in Austin, TX. Pictures and stories of his family and career are interspersed with close-ups of the dishes, giving a taste of the travails of the restaurant industry along with the food. Noodles, tacos, and street food predominate, yet the recipes tend toward the "chefy" side of things, with many highlighting multiple recipes within recipes. However, the preparations are not typically difficult or complicated. Included is an Asian food glossary with descriptions and pictures of preferred brands. VERDICT This cookbook with a great background story and delicious sounding mashups, such as pad thai tacos and banana Nutella spring rolls, is recommended for extensive cookbook collections.--Susan Hurst, Miami Univ. Libs., Oxford, OH

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